Fantastic event at the Newport Shipyard! Lots of fabulous all plant based foods to sample from prestigious vendors, fantastic speakers including Matthew Kenney Cuisine coming from CA and perfect weather.
Matthew Kenney Culinary Academies
The first and only classically structured Raw and Living Foods educational centers in the world. Offer superior instruction and creative education designed to prepare students of any level to master the raw food techniques and the art of cutting-edge Living Cuisine.
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The first and only classically structured Raw and Living Foods educational centers in the world. Offer superior instruction and creative education designed to prepare students of any level to master the raw food techniques and the art of cutting-edge Living Cuisine. Emphasizes the use of whole, organic, unprocessed plant-based foods to achieve healthy, aesthetically refined and flavorful cuisine. Intimate classes and personalized instruction with staff trained in the latest culinary and educational techniques. Innovative online format is also available. 3 locations in the USA: Santa Monica CA, Miami FL and summer courses in Belfast Maine.
Matthew Kenney (b.1964) is the world’s leading raw food chef, the writer of several best-selling cookbooks, a culinary educator, and an entrepreneur specializing in the plant-based lifestyle. He graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including a highly watched TEDx talk in 2011.
Having grown up on the coast of Maine and being an avid outdoorsman, Kenney’s success lies within his innate understanding of seasonal and local ingredients, his classical training and extensive travel background. His application of contemporary methods and techniques along with a firm commitment to innovative recipes and food aesthetics is leading the raw food industry to the mainstream.